Feta and Spinach Casserole
Updated
Updated
This delicious Spinach Casserole recipe with feta cheese will be a winner with even the pickiest eaters. Gluten free, low carb, and vegetarian, making it a great breakfast, brunch, side dish, or main if you need to accommodate special diets. And it’s so easy to make!
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5 STAR REVIEWS
Have you ever made Spanakopita? It’s a Greek classic, featuring spinach, feta cheese, herbs, and butter, stuffed into flaky phyllo shells. This Spinach Casserole is very similar, except made with cottage cheese and without the pastry.
This casserole is great served for breakfast, brunch, as a side, or a perfect vegetarian main dish if you need something meatless. Friends who are not fond of spinach love this dish and always ask for the recipe. It goes well with any meat or fish and is hearty and satisfying!
Helpful Tips & Possible Variations
- Spinach. I use frozen, thawed chopped spinach. Fresh spinach can be used instead of frozen, keeping in mind 1 & 1/2 cups of cooked fresh spinach is roughly the equivalent of a 10 ounce frozen package.
- Get the moisture out. Make sure that you squeeze out as much liquid as possible from the spinach, which will prevent the casserole from becoming watery. Wrapping it in a clean dish towel works great
- Cottage cheese. This is milky, sweet, and mellow, similar to ricotta. As the casserole bakes, it breaks down and adds necessary moisture, making the casserole creamy. If you really hate cottage cheese, you can use ricotta in its place.
- Sauté the onions first. If you’ve got the time, sautéing the onions before adding them to the mix, will add more flavor.
- Add in extra veggies. Love the flavor of spinach artichoke dip? Us, too! Mix in some jarred, drained and chopped artichoke hearts. You could also add in some chopped mushrooms or bell pepper.
- Include other seasoning. Stir in a 1/4 teaspoon of dried dill for added flavor. Or a pinch of crushed red pepper flakes if you want some heat.
Spinach Casserole
Ingredients
- 3 large eggs, , beaten
- 2 cups cottage cheese
- 10 ounce package frozen chopped spinach, , thawed and very well drained
- 1/3 cup crumbled feta
- 1/3 cup diced sweet onion
- 1/4 cup melted butter
- 2 tablespoons freshly grated Parmesan
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- dash of nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Grease a 1 & 1/2-quart (9-inch square) casserole dish and set aside.
- Combine all the ingredients in a large bowl and then transfer to the greased dish.
- Bake, uncovered, for about 40-45 minutes or until the center is nearly set.
- Let cool for 5-10 minutes, then cut, serve, and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Storing Leftovers
- Assembled ahead of time: You can assemble this casserole up to 1 day ahead and store, tightly covered, in the refrigerator. Bring to room temperature and then bake.
- To store leftovers, cool completely, then store in an airtight container in the fridge up to 3 days. I do not recommend freezing this casserole, since the spinach mixture tends to be watery once thawed.
Serving Suggestions
This dish is so flavorful, but mild enough that it goes well with any meat or fish. We love it with Baked Chicken Breast and Beef Brisket. Also nice with a bowl of Fresh Fruit Salad.
More Spinach Recipes:
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This recipe was maxing. We loved it. I bought some frozen pie shells and I’m gonna make them into quiches with these ingredients.
Had to use mostly ricotta — a scant pint of cottage cheese costs more than $10 where I live in South America — but with that, fresh cooked spinach, “Mediterranean-style cheese” and some overcooking, it was FABULOUS. Will try with asparagus and broccoli too.
I keep sauteed mushrooms and onions in my fridge on the regular and used them in this recipe. Delicious. Will make this on repeat.
I don’t have feta, but I have sharp cheddar. Would that be a good substitute?
This is one of those recipes that I really don’t recommend a different cheese. Feta is ideal.
Should this recipe be doubled to fit a 9×13 pan?
Sure. You might need to adjust the bake time. Enjoy!
I made this into a quiche. Used 1 cup ricotta, 1 cup lowfat cottage cheese, 1./3 cup shredded swiss/guerye, 2 sliced green onions, and layered the bottom with sliced mushrooms. Also, a little sprinkle of the swiss mixture on top. Still used 3 eggs, spinach, garlic, pepper and nutmeg. Came out great!
This recipe was delicious and a hit with the entire family. We all loved it and will make it again soon! I used an entire container of 16 oz of fresh organic spinach, just steamed until soft, then chopped and pressed. It equaled 1 1 /2 cups. Thanks for this super recipe!
Could I sub out the feta for maybe mozzarella?
This recipe is delicious. wanted a more veggie meal that didn’t include so many eggs. I added diced red pepper, lots of mushrooms, marinated artichokes, some diced sun dried tomatoes and didn’t have cottage cheese but had ricotta, in oven now. have saved recipe to favorites. also some spicy Italian herb blend from Traders
This was delicious! We substituted dill for the nutmeg and increased the feta to 1/2 cup.
The was delicious! My husband & I eat the whole thing!
Delicious!!!! Didn’t have nutmeg and forgot to add the butter so I put a few dollops on top before I put it in the oven.
Excellent recipe! This casserole is so flavorful and pairs very well with chicken. With my particular oven it needed to bake for a full hour to set properly, but that was no biggie. After baking, I let it rest on a cooling rack for about 15 minutes before cutting and serving. The dish I used was a 9-inch ceramic pie plate, and for what it’s worth I used Daisy 4-percent milkfat cottage cheese, which isn’t as watery as other brands. The slices came out perfectly and held their shape. This one is a winner!
This is family favorite gluten-free quichr
Delicious and very simple. I added dill, parsley and lemon juice and zest as an experiment and thought it was a good addition. I’ll make this many times. Thanks.
I am trying this delicious looking recipe but want to bake it a day ahead. What is the best way to reheat it.
Cover the casserole dish with foil and place in the oven at 350F until warmed through – maybe 15 minutes? Or reheat portions in the microwave.
Can you. Substitute Swiss chard for the spinach?
I’ve never next tested this recipe with swiss chard, so I can’t vouch for results, but your could try it.
Love love love ??
This was so delicious! I used low fat cottage cheese and had to keep it in the oven about 10 minutes longer, but it was great. I also used fresh spinach instead of frozen and it wasn’t watery.
Sooo yummy!! And easy peezy to put together. Just make sure you really drain your spinach!
A potato ricer is great for that!
This was really good. My wife and I are trying to eat better and loved this.
Great recipe for meatless Monday!
Liked this a lot. Also added a shredded carrot. Very tasty and easy to make in one bowl.
This was great! Delicious with good macro breakdowns. I omitted the Parmesian due to my bf allergies but intended to add to my plate at the end. Did not miss it at all!
I also do not like cottage cheese but it was not noticeable in this recipe. I used a low-fat, 2% milk cottage cheese, which makes a difference if your counting macros. I also used 5oz of fresh spinich in this recipe, which worked well for me.
Next time I may half the butter to reduce the fat content. Hopefully it’s just as delicious with reduced butter, because I want to have two servings of this!
You can definitely cut back or even leave out the butter, and you won’t miss it.
I know, because I completely leave it out and it’s still delicious! ???
So tasty and easy to make! Look forward to trying out more of your recipes! Thank you
I have made a similar recipe before that I loved. This was also soo good! I forgot the butter in the microwave, oops! It was still delicious. I am making it again now, with sauted onion and shallots, chopped jarred roasted bell peppers, I added some crushed allepo peppers as well. And I remembered the butter this time! I am using a deeper dish to make it a little taller. Can’t wait to try it again! Thank you for sharing this recipe.
This recipe is delicious. The second time I made it, I added a few more eggs and some chopped red pepper…..delicious.
Can this be frozen? Hope so; looks great.
Great recipe! Added sautéed mushrooms and split the butter with olive oil, delicious
I really love this recipe. Big hit with the family. Recommend sautéing the onions before putting them into the mix. It just makes the ingredients more flavorful and makes the whole dish a little less watery if you get the water out of the onions before you put it in the oven.
Fabulous! I used ricotta (personal preference), doubled recipe and took it to work and everyone asked for the recipe. Amazing!
Hi! Does this recipe call for any salt? It’s not in the ingredient list.
I don’t add in salt because the butter, feta cheese, and Parmesan all contain plenty of salt, but if you want to add some in you can.
I would like to add bacon, and dried tomatoes to it. Not sure how much tomatoes to ad? Any advice. My idea to make this the main dish with a nice green salad. Thank you
Maybe 1/4 to 1/3 cup chopped. Not more than that so their strong flavor doesn’t dominate the dish. Of course this is all personal preference and you might like more. You’ll need to try it. Enjoy!
Can this be baked and reheated?
This recipe sounds great. I was thinking that it could be added to frozen phyllo cups to make a great appetizer without the hassle of dealing with phyllo sheets.
Absolutely delicious!!
Loved this! No changes needed.
I made this yesterday it was delicious. No more making with the Phyllo dough now, this is so much easier. Love it.
In the oven now! Can’t wait
This was wonderful!
Hi. Can this be made I an electric skillet? Im in the midst of a kitchen reno. Thanks
I made this and it was absolutely delicious!!
I have a question..I LOVE artichokes. You mention adding them to this, which sounds awesome, but how much would you add (maximum, not minimum ?). I assume if you add too much the casserole will no longer hold together.
Correct! I think a 1/2 cup would be nice for taste and texture and no more than 3/4 cup. Make sure it’s well chopped so it blends well with the other ingredients.
I have fresh spinach in the garden; if I were to use that instead of frozen do I have to cook it 1st or will it cook along with the casserole? Thanks!
Yes, cook it first and remove any excess liquid. As mentioned in the article, you will need 1 & 1/2 cups of COOKED spinach. Enjoy!
Never see frozen spinach where I live {Costa Rica} and fresh spinach is still on the stalk. But I use it a lot. My question is, how much raw spinach should I buy to end up with
1 1/2cups of the cooked stuff. I buy a big bag of organic spinach and end up with enough for two people who don’t like spinach.
A quick Google search returned this: about 10 cups of fresh spinach will cook down to one cup.
You can use fresh, I have done it many times dicing it up.
I made them in a muffin tin like breakfast bites. Was amazing, everyone loved them.
What can you use instead of cottage cheese, can’t stand it
There’s recipe variations/substitutions included in the article.
I have not made this but I would like to. My question is could I halve the recipe (which I’m sure you can). If I halve it how much so I adjust the cooking time. Thanks so much
I’ve made this a bunch of times now. I’ve added the sautéed onion, and artichokes and served with pretzel thins almost like a hearty dip. I serve with chicken, or even a salad and it’s a meal!
WOW !!
Just lovely and delicious. So nice to have a low carb breakfast/side option. Will make this again.
Absolutely delicious – thank you!
Great recipe! I added in a glove of minced garlic and diced fresh mushrooms.
I needed something for a brunch that could accomodate gluten free and also vegetarian friends. This was perfect – everyone loved it.